Here is my often demanded recipe for guacamole. It is admittedly rather minimalist and smooth, but it makes a good base for more chunky variations.

I use a metal ginger grater to pulp the whole cloves of garlic. I found this spreads better through the guac. If you don’t have a grater, then mincing the garlic with a pinch of kosher salt is the next best answer.

2 ripe hass avocadoes

2 small garlic cloves

1 ripe lime

kosher salt

Scoop out the avocadoes and put into a small bowl. Using a metal ginger grater, pulp up two cloves of garlic onto the avocado. Mash the avocado and garlic together with a fork, for about 1 minute.

Roll the lime between your hand and the countertop, with some pressure – this will help you get more juice out of the lime when you cut it. Cut the lime in half, crosswise, and squeeze the lime juice into the avocado and garlic mashup. Continue mashing and stirring with the fork.

Once the guac is at the texture you’d like, taste and salt to your liking. (You’re likely to add a pinch or two.) Let rest for an hour or so – two hours in the fridge if you’ve got it.